tag:blogger.com,1999:blog-68001898323413148852024-03-13T06:06:34.654-07:0032 Nations, 1 KitchenWe will prepare at least one dish from each nation with a team in the World Cup over the next month.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-6800189832341314885.post-5023717443233868542010-07-11T20:40:00.000-07:002010-07-11T20:44:39.205-07:00Congratulations to Spain!<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=750px-Flag_of_Spain.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/750px-Flag_of_Spain.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We went to the theater to see the game with 500 of our closest friends.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Spain017.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Spain017.jpg" border="0" alt="Photobucket"></a><br /><br />We made paella de Valencia.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Spain023.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Spain023.jpg" border="0" alt="Photobucket"></a><br /><br />I prepared the beans, boned the chicken and rabbit. I browned the meat, and cooked the beans and tomatoes<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Spain013.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Spain013.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Spain001.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Spain001.jpg" border="0" alt="Photobucket"></a><br /><br />I added the stock, saffron and rice.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Spain014.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Spain014.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Spain019.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Spain019.jpg" border="0" alt="Photobucket"></a><br /><br />Wine:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Spain003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Spain003.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Spain010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Spain010.jpg" border="0" alt="Photobucket"></a><br /><br />Results- Viva la Furia roja!!!! The paella was great, congrats to Spain on adding their names to the World Cup!Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-31313605732443668252010-07-10T14:41:00.000-07:002010-07-10T14:44:53.381-07:00Today: Netherlands<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=800px-Flag_of_the_Netherlands.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/800px-Flag_of_the_Netherlands.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />Sarah made pannekoeken with blueberries and cream cheese with brunch.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Netherlands001.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Netherlands001.jpg" border="0" alt="Photobucket"></a><br /><br />First she melted butter in a skillet, then whisked eggs and salt in a bowl, then added milk, then flour.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Netherlands006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Netherlands006.jpg" border="0" alt="Photobucket"></a><br /><br />She poured the batter into the pan added the blueberries and put it in the oven.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Netherlands008.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Netherlands008.jpg" border="0" alt="Photobucket"></a><br /><br />While the pancake was baking, she made a honey whipped cream cheese topping with cinnamon.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Netherlands012.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Netherlands012.jpg" border="0" alt="Photobucket"></a><br /><br />Out of the oven.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Netherlands004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Netherlands004.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Netherlands010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Netherlands010.jpg" border="0" alt="Photobucket"></a><br /><br />Results: Not bad - maybe a couple minutes too long in the oven. I'm guessing that a proper pannekoeken pan would have probably helped with aesthetic appeal. My sister suggested this dish, remembering it fondly from a pannekoeken restaurant in Amsterdam. The kids ate it too.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-2871313452895370582010-07-10T09:16:00.000-07:002010-07-10T09:22:06.639-07:00Last night: Germany<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=800px-Flag_of_Germany.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/800px-Flag_of_Germany.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made a Bavarian hot pork sausage and a Frankfurter style sausage. <br /><br />First, I prepared the casings by rinsing off the salt, soaking, checking for leaks, then softening with in water with vinegar.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Germany008.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Germany008.jpg" border="0" alt="Photobucket"></a><br /><br />Bavarian hot pork sausage:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Germany004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Germany004.jpg" border="0" alt="Photobucket"></a><br /><br />I ground pork shoulder and fat and seasoned with sage, salt, pepper, marjoram, crushed red peppers, savory, cayenne, nutmeg and allspice.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Germany006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Germany006.jpg" border="0" alt="Photobucket"></a><br /><br />Stuffed the casings<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Germany003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Germany003.jpg" border="0" alt="Photobucket"></a><br /><br />Then cooked the sausage in a beer bath with sauerkraut.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Germany028.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Germany028.jpg" border="0" alt="Photobucket"></a><br /><br />Frankfurter style sausage.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Germany024.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Germany024.jpg" border="0" alt="Photobucket"></a><br /><br />I ground and mixed beef, pork, and fat, then mixed with onion, garlic, coriander, marjoram, mace, mustard seed, paprika, white pepper, egg white, sugar, salt and milk.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Germany030.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Germany030.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Germany027.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Germany027.jpg" border="0" alt="Photobucket"></a><br /><br />I stuffed the casings and cooked the sausages in a water bath.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Germany013.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Germany013.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Germany009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Germany009.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Germany025.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Germany025.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Germany022.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Germany022.jpg" border="0" alt="Photobucket"></a><br /><br />Results: The Bavarian hot sausage is almost too hot. The Frankfurter is good, although one of the casings burst in the water bath making quite a mess. (Also, I've now typed Frankenfurter instead of Frankfurter three times, sigh). Last night was a comedy of error and the sausages weren't ready until after midnight hence waiting to post until this morning.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-75664292551811012112010-07-08T20:44:00.000-07:002010-07-08T20:47:50.861-07:00Tonight: Argentina<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=784px-Flag_of_Argentina.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/784px-Flag_of_Argentina.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made spice rubbed flank steak with salsa criolla.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Argentina006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Argentina006.jpg" border="0" alt="Photobucket"></a><br /><br />We first made a dry rub with garlic paste, thyme, black pepper, chili powder, brown sugar and salt. We rubbed the steaks, covered and refrigerated overnight.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Argentina004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Argentina004.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Argentina002.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Argentina002.jpg" border="0" alt="Photobucket"></a><br /><br />Also the night before, we made the criolla. we combined onion, tomato, red pepper, olive oil, vinegar, water, garlic paste, thyme, salt and black pepper, mixed well and chilled overnight.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Argentina007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Argentina007.jpg" border="0" alt="Photobucket"></a><br /><br />Today, I grilled the steaks over lump charcoal, cut and served.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Argentina008.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Argentina008.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Argentina021.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Argentina021.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Argentina015.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Argentina015.jpg" border="0" alt="Photobucket"></a><br /><br />With wine:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Argentina010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Argentina010.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Argentina013.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Argentina013.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Argentina017.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Argentina017.jpg" border="0" alt="Photobucket"></a><br /><br />Results: We eat flank steak about once a month, and this is the best flank steak I've ever made. I like the criolla even more than the chimichurri. The wine paired very nicely as well. I'll be making this one again.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com1tag:blogger.com,1999:blog-6800189832341314885.post-4421526271899168662010-07-07T21:35:00.000-07:002010-07-07T21:39:13.338-07:00Tonight: Paraguay<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=800px-Flag_of_Paraguay.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/800px-Flag_of_Paraguay.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=800px-Flag_of_Paraguay_28reverse29.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/800px-Flag_of_Paraguay_28reverse29.png" border="0" alt="Photobucket"></a><br /><br />The flag of Paraguay has different images on the obverse and reverse sides. Who knew?<br /><br />We made empanadas de carne.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Paraguay009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Paraguay009.jpg" border="0" alt="Photobucket"></a><br /><br />I boiled the eggs.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Paraguay004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Paraguay004.jpg" border="0" alt="Photobucket"></a><br /><br />Then I cooked the meat filling with garlic, onion and green pepper.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Paraguay001.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Paraguay001.jpg" border="0" alt="Photobucket"></a><br /><br />Then I added the egg to the meat mix.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Paraguay005.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Paraguay005.jpg" border="0" alt="Photobucket"></a><br /><br />Next I made the dough with salt, flour. baking powder, lard, and water.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Paraguay010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Paraguay010.jpg" border="0" alt="Photobucket"></a><br /><br />Then I filled the dough with the filling.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Paraguay007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Paraguay007.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Paraguay012.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Paraguay012.jpg" border="0" alt="Photobucket"></a><br /><br />Then I fried one in oil. LOL fail, no picture though. <br /><br />I baked the rest after brushing with a beaten egg, then served with hot sauce.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Paraguay013.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Paraguay013.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Paraguay006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Paraguay006.jpg" border="0" alt="Photobucket"></a><br /><br />Results: These were pretty meh. I wouldn't call it a complete failure, but it ranks with the South Africa dish as my least favorite. I can't help but think I did something wrong, but I don't know what that might be. I think cheese would have been an improvement.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-90200166909642012702010-07-06T21:15:00.000-07:002010-07-06T21:22:58.747-07:00Tonight: Brazil<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=720px-Flag_of_Brazil.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/720px-Flag_of_Brazil.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made Peixe Ensopado and Arroz Brasileiro.<br /><br />Peixe Ensopado <br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Brasil005.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Brasil005.jpg" border="0" alt="Photobucket"></a><br /><br />I marinated black sea bass in lime juice, salt and pepper for an hour.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Brasil003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Brasil003.jpg" border="0" alt="Photobucket"></a><br /><br />I sauteed the onion, garlic and olives until the onion was done, then mixed in the cilantro.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Brasil009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Brasil009.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Brasil011.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Brasil011.jpg" border="0" alt="Photobucket"></a><br /><br />I added the fish and simmered until done.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Brasil007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Brasil007.jpg" border="0" alt="Photobucket"></a><br /><br />I mixed in tomato paste, seeded jalapeño, and coconut milk, and simmered for 5 minutes.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Brasil001.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Brasil001.jpg" border="0" alt="Photobucket"></a><br /><br />Arroz Brasileiro<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Brasil010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Brasil010.jpg" border="0" alt="Photobucket"></a><br /><br />I mashed the garlic, and chopped the onion and tomato. I heated the vegetable oil and added the garlic, sauteeing for a minute, then added the onion and tomato.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Brasil004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Brasil004.jpg" border="0" alt="Photobucket"></a><br /><br />When softened, I added the water, salt and brought to a boil, then added the rinsed rice and cooked until done.<br /><br />Finished Product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Brasil008.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Brasil008.jpg" border="0" alt="Photobucket"></a><br /><br />Results: It was nice to have fish again, and the Peixe Ensopado did not disappoint. It was simple, fairly light, and the olives, jalepeño, cilantro and coconut milk were an interesting and wonderful combination. The recipe called for badejo. I used black sea bass, which I think was the best alternative to badejo available to me fresh. I love black sea bass and it isn't always available so it was a special treat. The rice was simple and delicious as well.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-34073971161782444992010-07-05T20:52:00.000-07:002010-07-05T21:09:12.067-07:00Tonight: Mexico<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=800px-Flag_of_Mexico.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/800px-Flag_of_Mexico.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made mole negro Oaxaqueño and Oaxacan rice and beans.<br /><br />Mole Negro Oaxaqueño:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico006.jpg" border="0" alt="Photobucket"></a><br /><br />First I boiled the chicken with carrots, onions and celery. When the chicken was done I put it in the refrigerator, reserving the stock.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico014.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico014.jpg" border="0" alt="Photobucket"></a><br /><br />In the mean time I prepped the dried chilies - chiles negros mexicanos, guajillos, pasillas Mexicanos, anchos negros and chipotles mecos. I seeded and deveined, reserving the seeds. <br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico018.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico018.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico031.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico031.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico036.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico036.jpg" border="0" alt="Photobucket"></a><br /><br />I roasted the chilies in a dry cast iron skillet until slightly blackened, then put into a pot and covered with boiling water and set aside for half an hour, then processed into a paste.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico005.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico005.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico037.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico037.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico046.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico046.jpg" border="0" alt="Photobucket"></a><br /><br />I cooked the onion and garlic in the dry cast iron skillet for 10 minutes then set aside. I toasted the almonds, peanuts, cinnamon stick, peppercorns and cloves in the dry cast iron skillet then set aside.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico007.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico042.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico042.jpg" border="0" alt="Photobucket"></a><br />I moved outside for ventilation and toasted the chile seeds until blackened. I then put the seeds in a bowl and covered with ice water for a few minutes, then drained and processed them, then added to the chile paste.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico044.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico044.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico020.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico020.jpg" border="0" alt="Photobucket"></a><br /><br />I heated sunflower oil in the cast iron skillet and fried raisins until plump, then set aside.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico052.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico052.jpg" border="0" alt="Photobucket"></a><br /><br />I fried a slice of egg bagel in the same oil, burned it, threw it out, then fried another slice of egg bagel then set aside.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico047.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico047.jpg" border="0" alt="Photobucket"></a><br /><br />I fried the plantain in the same oil until well done.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico041.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico041.jpg" border="0" alt="Photobucket"></a><br /><br />I added more sunflower oil and browned the sesame seeds and pecans, then removed them from heat, let col, and using a mortar Sarah ground it into a paste .<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico039.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico039.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico048.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico048.jpg" border="0" alt="Photobucket"></a><br /><br />I wiped out the frying pan then fried the tomatoes, tomatillos, thyme and oregano until dry. Then I processed with a bit of stock until smooth.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico026.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico026.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico030.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico030.jpg" border="0" alt="Photobucket"></a><br /><br />Next I processed the nuts, bagel, plaintain, raisins, onion, garlic and spices with a bit of stock until smooth.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico021.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico021.jpg" border="0" alt="Photobucket"></a><br /><br />In a stockpot I heated some lard until smoking then fried the chile paste for 20 mintues stirring constantly.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico024.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico024.jpg" border="0" alt="Photobucket"></a><br /><br />Next I added the tomato mix and fried until quite thick.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico015.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico015.jpg" border="0" alt="Photobucket"></a><br /><br />Then I added the nut/onion/garlic/spice mix and sesame/pecan mix, stirring constantly for 10 minutes.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico040.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico040.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico027.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico027.jpg" border="0" alt="Photobucket"></a><br /><br />I added a cup of stock, mixed, and simmered for 20 minutes. Finally, I added the chocolate stirring until melted, then added chicken stock until I reached a nice consistency and simmered for 25 minutes, stirring occasionally and adding a bit of stock as needed as the mole thinned. We added salt and fat to taste.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico038.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico038.jpg" border="0" alt="Photobucket"></a><br /><br />At the same time, I reheated the chicken on the stove top in the stock.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico033.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico033.jpg" border="0" alt="Photobucket"></a><br /><br />Oaxacan rice and beans:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico029.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico029.jpg" border="0" alt="Photobucket"></a><br /><br />First, we prepared the black beans with onion and garlic.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico010.jpg" border="0" alt="Photobucket"></a><br /><br />We cooked the carrot, onion, anaheim, serrano, and garlic in hot oil for about 3 minutes.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico034.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico034.jpg" border="0" alt="Photobucket"></a><br /><br />Then we added the rice, stirring until browned. Then we transferred to a different skillet, added stock, covered and cooked until the rice was al dente. Then we added green beans and a bit of stock and cooked until done.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico045.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico045.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico004.jpg" border="0" alt="Photobucket"></a><br /><br />Then we stirred in the black beans.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico001-1.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico001-1.jpg" border="0" alt="Photobucket"></a><br /><br />We made fresh tortillas for dinner.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico025.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico025.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico002-1.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico002-1.jpg" border="0" alt="Photobucket"></a><br /><br />With beer:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico008.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico008.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Mexico053.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Mexico053.jpg" border="0" alt="Photobucket"></a><br /><br />Results: This is one of the most complex dishes I have ever made. It turned out really really good. I'm quite relieved, because it took 6 hours to make the mole -an hour and a half longer than advertised - and I knew that there was ample opportunity to screw it up and end up eating takeout tonight. I am pretty proud of this one because of the time and energy invested - there wasn't much down time in the six plus hours in the kitchen. My five year old even ate it. It didn't hurt that we called it chocolate sauce. I also dirtied every dish in my kitchen at least twice. The mole made the mousakka I made a few days ago look like Mac & Cheese on the difficulty scale.<br /><br />Sarah and I honeymooned on the Oaxaca coast, and it is really a special place with great food. I look forward to going back someday.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-17913315787752921952010-07-05T09:17:00.000-07:002010-07-05T09:31:25.969-07:00Last Night: USA<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=800px-Flag_of_the_United_States.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/800px-Flag_of_the_United_States.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />I'm from the USA and this was our Independence Day, so I went all out. We made Texas style smoked brisket and ribs with corn bread, ranch beans, smoked almonds and a patriotic yellow cake.<br /><br />Smoked meat:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA001.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA001.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA042.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA042.jpg" border="0" alt="Photobucket"></a><br /><br />First, I made a dry rub, slightly different for the brisket and the ribs, made of paprika, chili powder, salt, brown sugar, cumin, black pepper, cayenne pepper, coriander, and oregano.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA004.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA036.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA036.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA038.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA038.jpg" border="0" alt="Photobucket"></a><br /><br />Then I set the meat to smoke over lump mesquite charcoal and soaked mixed hardwood chips.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA009.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA032.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA032.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA027.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA027.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA030.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA030.jpg" border="0" alt="Photobucket"></a><br /><br />Texas Ranch beans:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA012.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA012.jpg" border="0" alt="Photobucket"></a><br /><br />First I soaked the beans overnight. Then I put in the crock pot slow cooker the onions, garlic, bacon, beans and water to cover, and cooked for 6 hours on low.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA017.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA017.jpg" border="0" alt="Photobucket"></a><br /><br />Then I added salt, pepper, canned tomatoes, green pepper, sugar and Tapatio hot sauce and transferred to a pot on the stove to reduce the liquid.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA033.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA033.jpg" border="0" alt="Photobucket"></a><br /><br />Smoked Almonds<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA016.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA016.jpg" border="0" alt="Photobucket"></a><br /><br />I cooked the almonds in butter on the stove top until well sauteed, then drained.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA052.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA052.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA031.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA031.jpg" border="0" alt="Photobucket"></a><br /><br />Then I added seasoned salt, sugar, and onion powder and set on the smoker.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA021.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA021.jpg" border="0" alt="Photobucket"></a><br /><br />My Uncle Bob was an almond farmer and was a spokesman for Blue Diamond Almonds. He was a straight shooting salt of the earth kind of guy, and we will miss him. He started pitching almonds back in the 1980s, and many of you may recognize him and/or the ad campaign "A can a week, that's all we ask". I've been all over the country over the last 20 years, and he would always pop up in the most out of the way places. <br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA022.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA022.jpg" border="0" alt="Photobucket"></a><br /><br />He was a constant in my life, even if I didn't actually talk to him very often. Seeing his face on an advertisement was enough to remind me of where I am from. He was a role model, a veteran, a man's man, and I am proud to have known him. RIP Uncle Bob.<br /><br />Corn bread:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA020.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA020.jpg" border="0" alt="Photobucket"></a><br /><br />We mixed the cornmeal, flour, baking powder, eggs, milk, oil, and salt.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA046.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA046.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA011.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA011.jpg" border="0" alt="Photobucket"></a><br /><br />Yellow Cake:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA037.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA037.jpg" border="0" alt="Photobucket"></a><br /><br />We made a cake then decorated the whipped cream frosting, blueberries and strawberries into a flag.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA044.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA044.jpg" border="0" alt="Photobucket"></a><br /><br />Beer:<br /><br />Bar-b-que demands beer. We went with northern California beer.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA006.jpg" border="0" alt="Photobucket"></a><br /><br />Final Product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA023.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA023.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA003.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=USA014.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/USA014.jpg" border="0" alt="Photobucket"></a><br /><br />Results: The meat was quite spicy - the ribs were too spicy for the kids. Everything else was fantastic - especially the beans. We chose Texas bar-b-que over other regional fare because Texas has unique, fantastic bar-b-que and it seems the most fitting for Independence Day. <br /><br />Also, go buy a can of Blue Diamond almonds. A can a week, that's all we ask.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-39255107516348001232010-07-04T00:24:00.000-07:002010-07-04T00:31:41.348-07:00Tonight: Chile<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=800px-Flag_of_Chile.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/800px-Flag_of_Chile.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made humitas relleno de choclo, which is a sweet corn tamal.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Chile004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Chile004.jpg" border="0" alt="Photobucket"></a><br /><br />We shucked the corn, saving the husk. Then we grated the corn.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Chile003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Chile003.jpg" border="0" alt="Photobucket"></a><br /><br />We melted butter in a saucepan and sauteed the shallots. Next we added the corn, chopped basil, and salt, stirring constantly. I added a bit of coarse corn meal and milk until I thought I had the proper consistency. Once I had the right consistency, I cooked for 5 minutes, then set in the fridge to chill overnight.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Chile012.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Chile012.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Chile007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Chile007.jpg" border="0" alt="Photobucket"></a><br /><br />Today, I blanched the corn husks and using the fresh husks assembled the humitas.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Chile001.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Chile001.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Chile009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Chile009.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Chile013.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Chile013.jpg" border="0" alt="Photobucket"></a><br /><br />We steamed them for 20 minutes.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Chile015.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Chile015.jpg" border="0" alt="Photobucket"></a><br /><br />Wine:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Chile002.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Chile002.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product served with sugar.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Chile016.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Chile016.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Chile006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Chile006.jpg" border="0" alt="Photobucket"></a><br /><br />Results: This was a tasty sweet treat with a refreshing glass of wine after a long drive home from my Uncle Bob's funeral. I took a shortcut home, and I love this sign so I'm sharing the picture.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=IMG_0827.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/IMG_0827.jpg" border="0" alt="Photobucket"></a><br /><br />This treat hit the spot after a long hot drive. I think the consistency might have been just a slight bit thin, but it tasted just fine.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-42093486049322984472010-07-02T21:16:00.000-07:002010-07-02T21:43:27.019-07:00Tonight: Switzerland<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=600px-Flag_of_Switzerland.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/600px-Flag_of_Switzerland.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made Rippli:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Switzerland003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Switzerland003.jpg" border="0" alt="Photobucket"></a><br /><br />I couldn't find any smoked pork loin locally, so I had to smoke it myself. I smoked the pork loin overnight, from 7pm to 5am for a 10lb. loin, tending my fire about every hour and a half. I used a mix of water soaked apple and alder chips on top of briquettes. <br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Switzerland017.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Switzerland017.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Switzerland015.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Switzerland015.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Switzerland016.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Switzerland016.jpg" border="0" alt="Photobucket"></a><br /><br />Some extra pork loin for the freezer.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Switzerland013.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Switzerland013.jpg" border="0" alt="Photobucket"></a><br /><br />To start the Rippli, I sauteed bacon, onion, and a bulb of garlic in a pot.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Switzerland022.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Switzerland022.jpg" border="0" alt="Photobucket"></a><br /><br />Next I added cabbage, celery, carrots, and potatoes and let them cook down a bit.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Switzerland004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Switzerland004.jpg" border="0" alt="Photobucket"></a><br /><br />Then I added pepper, thyme and some of the smoked loin, white wine, and a bit of beef stock, then simmered for an hour.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Switzerland012.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Switzerland012.jpg" border="0" alt="Photobucket"></a><br /><br />Lastly I added sliced peeled tomatoes and simmered a bit longer.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Switzerland006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Switzerland006.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Switzerland007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Switzerland007.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Switzerland021.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Switzerland021.jpg" border="0" alt="Photobucket"></a><br /><br />Results: This was another tasty dish that I never would have made were it not for this project. As a bonus, I now have smoked pork loin in the freezer.<br /><br />Most Swiss dinner recipes that we found call for veal. As previously mentioned, veal is not normally commercially available near me. I would very much like to have cooked a veal dish. We settled on the Rippli and ran into another issue. The recipe calls for smoked ribs. All of the photos on the internet show what I know as smoked pork loin. I couldn't find smoked pork loin either (the closest thing is Canadian bacon). But I could buy a loin and smoke it myself, so that is what we did. This is not the first time that a recipe has called for an ingredient that I know here by another name. It is all part of the challenge.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-82478865463904603162010-07-01T23:05:00.000-07:002010-07-01T23:12:27.192-07:00Tonight: England<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=800px-Flag_of_England.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/800px-Flag_of_England.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made fish and chips.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=England003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/England003.jpg" border="0" alt="Photobucket"></a><br /><br />I made the batter by pouring a bottle of beer into a bowl and letting it get warm and flat. Then I sifted flour and salt into a mixing bowl, added the beer, egg yolk, and oil, whisked together til smooth and let set.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=England020.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/England020.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=England001.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/England001.jpg" border="0" alt="Photobucket"></a><br /><br />I peeled and cut the potatoes, soaked in cold water, heated the oil, dried the potatoes and fried the chips.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=England008.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/England008.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=England014.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/England014.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=England009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/England009.jpg" border="0" alt="Photobucket"></a><br /><br />I seasoned the fish (I used local rock fish), beat an egg white until stiff, then folded the egg white into the batter.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=England010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/England010.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=England017.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/England017.jpg" border="0" alt="Photobucket"></a><br /><br />I dredged the fish in flour, then dipped in batter, then into the oil.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=England006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/England006.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=England016.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/England016.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product served with Bass Ale and malt vinegar:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=England002.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/England002.jpg" border="0" alt="Photobucket"></a><br /><br />Results: Fish and chips are standard fare around here too, but not the same style. We usually don't peel our chips and leave them in larger wedges. We also serve on a platter with tartar sauce and ketchup with a slice of lemon. Sometimes panko is added to the batter. <br /><br />I like this version. A side by side comparison with our normal recipe would be interesting. Another local twist on fish and chips is that salmon is used instead of white fish. Salmon fish and chips is quite good and I recommend trying it. Not everywhere in the states has fish and chips figured out however. I was in southern California a while back and ordered fish and chips. I was asked if I wanted fries with that. Sigh.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com2tag:blogger.com,1999:blog-6800189832341314885.post-74027631950344855372010-07-01T22:54:00.000-07:002010-07-01T23:03:55.924-07:00Last night: Greece<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=800px-Flag_of_Greece.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/800px-Flag_of_Greece.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made moussaka and baklava.<br /><br />Moussaka:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece023.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece023.jpg" border="0" alt="Photobucket"></a><br /><br />First, I prepared the eggplant by peeling strips of the skin, cutting 1/2 inch slices, salting and placing in a colander with weight on top to draw out the moisture. <br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece007.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece024.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece024.jpg" border="0" alt="Photobucket"></a><br /><br />I then rinsed the salt off and dried. Next I separated some eggs and dredged the eggplant in egg white and bread crumbs, then placed on a cooking sheet and baked.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece010.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece018.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece018.jpg" border="0" alt="Photobucket"></a><br /><br />Meanwhile, I boiled potatoes, drained, let cool, sliced, and placed in a prepared cassarole dish that had been greased and sprinkled with bread crumbs.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece028.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece028.jpg" border="0" alt="Photobucket"></a><br /><br />For the meat, I browned ground lamb, added diced onion, garlic, red wine, cinnamon, allspice, parsley, tomato paste, fresh crushed tomatoes (blanched with skins removed), sugar, salt, and pepper.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece032.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece032.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece025.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece025.jpg" border="0" alt="Photobucket"></a><br /><br />I put the baked eggplant slices over the potatoes, dusted with Parmesan cheese, and covered with the meat mix then another layer of eggplant.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece012.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece012.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece006.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece005.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece005.jpg" border="0" alt="Photobucket"></a><br /><br />I then made a Béchamel sauce and added egg yolk and nutmeg.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece001.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece001.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece011.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece011.jpg" border="0" alt="Photobucket"></a><br /><br />I poured the Béchamel sauce into the casserole dish, sprinkled with Parmesan cheese, and baked.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece009.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece020.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece020.jpg" border="0" alt="Photobucket"></a><br /><br />Baklava:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece004.jpg" border="0" alt="Photobucket"></a><br /><br />I laid out and buttered the phyllo dough, stacked, added layers of dough, butter and chopped walnut/cinnamon mix, cut and baked.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece026.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece026.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece013.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece013.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece002.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece002.jpg" border="0" alt="Photobucket"></a><br /><br />While baking, I made a sauce with simple syrup, honey and vanilla extract. I removed the pastry from the oven and spooned the sauce over it.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece022.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece022.jpg" border="0" alt="Photobucket"></a><br /><br />While cooking, I enjoyed a bit of Metaxa. <br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece021.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece021.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece029.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece029.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Greece033.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Greece033.jpg" border="0" alt="Photobucket"></a><br /><br />Results: Very time consuming for a mid-week dish, but it was worth not eating until after 10pm. Sarah, who does not normally like eggplant, really liked the moussaka. The spiced meat was delicious. Would make again, but I'd start it before 6pm next time. Baklava is Sarah's favorite dessert and did not disappoint. The hardest part is waiting for it to cool before eating.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-22248533980117983292010-06-29T21:30:00.000-07:002010-06-29T21:52:50.382-07:00Tonight: Denmark<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=denmark_flag.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/denmark_flag.jpg" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made frikadeller and Danish potatoes.<br /><br />Frikadeller:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Denmark001.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Denmark001.jpg" border="0" alt="Photobucket"></a><br /><br />I mixed the ground pork and flour in a large bowl and mixed. Then I added diced onion, granulated garlic, salt, pepper and mixed well. Next I added eggs and milk, mixed, put the mix into a smaller bowl and put into the freezer to chill the mix and thicken it up a bit.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Denmark016.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Denmark016.jpg" border="0" alt="Photobucket"></a><br /><br />I melted a stick of butter with equal parts vegetable oil in a frying pan, then rolled meatballs and cooked through.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Denmark004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Denmark004.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Denmark011.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Denmark011.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Denmark006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Denmark006.jpg" border="0" alt="Photobucket"></a><br /><br />Danish Potatoes:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Denmark002.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Denmark002.jpg" border="0" alt="Photobucket"></a><br /><br />I boiled the potatoes until tender, drained and cooled.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Denmark005.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Denmark005.jpg" border="0" alt="Photobucket"></a><br /><br />I peeled and sliced the potatoes, added chopped green onion tops, chopped parsley, and capers.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Denmark008.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Denmark008.jpg" border="0" alt="Photobucket"></a><br /><br />I made a dressing of white wine vinegar, caper liquid, Dijon mustard, and whisked in olive oil.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Denmark015.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Denmark015.jpg" border="0" alt="Photobucket"></a><br /><br />I added the dressing and gently mixed the salad.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Denmark012.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Denmark012.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Denmark010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Denmark010.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Denmark014.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Denmark014.jpg" border="0" alt="Photobucket"></a><br /><br />Results: That sound you hear is my arteries hardening. This was just as heavy as it looks. I make Swedish meatballs for the holidays every year carrying on a long family tradition, and I was surprised at how different they are from the Danish meatballs given that the two countries are just a bridge and subway apart. <br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=f1wgeq.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/f1wgeq.jpg" border="0" alt="Photobucket"></a><br /><br />I prefer the Swedish variety. <br /><br />I am not a huge fan of potato salad, but I actually ate these. I wouldn't go out of my way to make this again unless I was assigned potato salad for a potluck, in which case this gets the nod.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-90568522270988891352010-06-28T19:11:00.000-07:002010-06-28T19:14:10.250-07:00Tonight: Cameroon<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=600px-Flag_of_Cameroon.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/600px-Flag_of_Cameroon.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />The last of the west African countries, this is the first national dish we cooked that incorporated all of the colors of the flag.<br /><br />We made Suya.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Cameroon007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Cameroon007.jpg" border="0" alt="Photobucket"></a><br /><br />Last night we made a rub with thyme, curry, chopped hot peppers, black pepper, coriander, cayenne pepper, basil, and salt. We used the rub to season the sirloin tip steaks and refrigerated overnight.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Cameroon008.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Cameroon008.jpg" border="0" alt="Photobucket"></a><br /><br />First, we sliced the steaks, rubbed with spices, and browned in a pan.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Cameroon009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Cameroon009.jpg" border="0" alt="Photobucket"></a><br /><br />I then sauteed some sliced onions.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Cameroon003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Cameroon003.jpg" border="0" alt="Photobucket"></a><br /><br />When browned, I removed the steak and sauteed chopped green, red, and yellow bell peppers. I returned the meat.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Cameroon001.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Cameroon001.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Cameroon011.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Cameroon011.jpg" border="0" alt="Photobucket"></a><br /><br />Finished Product served on a bed of white rice:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Cameroon002.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Cameroon002.jpg" border="0" alt="Photobucket"></a><br /><br />Results: Spicy! And good! I liked the color of this dish. The recipe called for sirloin tip but I'd use flank steak if I made this again.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-77119603780638757942010-06-27T21:47:00.000-07:002010-06-27T21:56:37.800-07:00Tonight: Italy<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=800px-Flag_of_Italy.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/800px-Flag_of_Italy.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />This was a weekend of dishes from countries that I would have bet a chunk on still being in the hunt after the group stages. Italy suffered tremendously in this WC, almost as bad as France.<br /><br />We passed on the more common Italian dishes found in our corner of the USA. No pizza, no lasagna, etc. One of my favorite California dishes is Cioppino, which while not technically Italian (it was created in the Italian immigrant enclave of North Beach in San Francisco) is one of my very favorite dishes of all time. I would have loved to make Cioppino - especially with crab season ending soon - but authenticity won out at the end of the day. <br /><br />We made mushroom risotto, chicken Marsala, and tiramisu. I've never made risotto before and I don't actually ever remember trying risotto before, although I think I must have at some point? The recipe I followed said it was not easy, so I donned my apron and prepared for failure while hoping for unexpected success. <br /><br />Chicken Marsala:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy016.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy016.jpg" border="0" alt="Photobucket"></a><br /><br />I pounded the chicken breasts, coated in flour and browned in olive oil.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy006.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy012.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy012.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy032.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy032.jpg" border="0" alt="Photobucket"></a><br /><br />I removed the chicken, added mushrooms and sauteed. Then I added Marsala wine, butter, chicken broth, salt, pepper, and reduced. I then returned the chicken to the skillet and finished cooking.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy026.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy026.jpg" border="0" alt="Photobucket"></a>]<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy036.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy036.jpg" border="0" alt="Photobucket"></a><br /><br />Mushroom Risotto:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy019.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy019.jpg" border="0" alt="Photobucket"></a><br /><br />I warmed the broth, cooked the mushrooms in oil, removed the mushrooms and set aside.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy037.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy037.jpg" border="0" alt="Photobucket"></a><br /><br />Then, I cooked shallots in oil, then added Arborio rice. I slowly added hot broth in small increments, stirring continually. Once thick and al dente, I removed from heat, added the mushrooms with liquid, butter, chives, and Parmesan cheese.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy038.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy038.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy029.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy029.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy014.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy014.jpg" border="0" alt="Photobucket"></a><br />Tiramisu:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy039.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy039.jpg" border="0" alt="Photobucket"></a><br /><br />We beat the egg yolks and sugar, added the marscapone and mixed.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy027.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy027.jpg" border="0" alt="Photobucket"></a><br /><br />Then we whipped the cream and added to the cheese mix.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy034.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy034.jpg" border="0" alt="Photobucket"></a><br /><br />Next, we dipped the ladyfingers in coffee, arranged in a dish, and layered with cheese mix. Then put into the refrigerator to chill.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy030.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy030.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy015.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy015.jpg" border="0" alt="Photobucket"></a><br /><br />Finally, we dusted with grated chocolate and served.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy007.jpg" border="0" alt="Photobucket"></a><br /><br />Wine:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy010.jpg" border="0" alt="Photobucket"></a><br /><br />Finished Product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy001.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy001.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Italy021.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Italy021.jpg" border="0" alt="Photobucket"></a><br /><br /><br />Results: Another success! The risotto came out well and the chicken came out perfect - tender, not dry, with wonderful flavor. The tiramisu was delightful as well.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-18418619206101800772010-06-27T21:37:00.000-07:002010-06-27T21:47:33.586-07:00Last night: France<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=1182330846_france-flag.gif" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/1182330846_france-flag.gif" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />France has had it pretty rough. First, no more online poker. Then, a meltdown in the World Cup. I'd make fun of the cheese eating surrender monkeys, but given the USA loss yesterday I'm not really in the mood.<br /><br />We made Baked Brie, Coq au Vin, and Creme Brulee. <br /><br />Baked Brie:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France007.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France003.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France015.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France015.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France005.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France005.jpg" border="0" alt="Photobucket"></a><br /><br />I used local Brie and local apricot preserves.<br /><br />Coq au Vin:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France028.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France028.jpg" border="0" alt="Photobucket"></a><br /><br />First, I took a bottle of Burgundy, onion, celery, carrot, garlic, peppercorns, olive oil, and a cut up whole frying chicken and marinated overnight.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France035.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France035.jpg" border="0" alt="Photobucket"></a><br /><br />First, I separated the chicken from the liquid from the veggies and retained the marinade. Then I cooked bacon, removed and reserved the bacon, browned the chicken in the bacon drippings, browned the veggies, added flour, whisked in the reserved marinade, mixed in shallots, garlic, fresh thyme, fresh parsley, bay leaves, and broth then simmered the chicken in the mix.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France027.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France027.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France034.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France034.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France040.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France040.jpg" border="0" alt="Photobucket"></a><br /><br />I prepared a mix of crimini and shiitake mushrooms with pearl onions separately.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France013.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France013.jpg" border="0" alt="Photobucket"></a><br /><br />I removed the vegetables from the chicken pot and discarded them, then added the mushrooms, onions and bacon.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France006.jpg" border="0" alt="Photobucket"></a><br /><br />Served on a platter:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France021.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France021.jpg" border="0" alt="Photobucket"></a><br /><br />Wine:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France038.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France038.jpg" border="0" alt="Photobucket"></a><br /><br />Creme Brulee:<br /><br />I whisked the eggs yolks, vanilla bean, sugar and cream, baked in the water bath in the oven, chilled for hours, then got to play with a torch:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France004.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France039.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France039.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France018.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France018.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France041.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France041.jpg" border="0" alt="Photobucket"></a><br /><br />Finished products:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France033.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France033.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France031.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France031.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=France023.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/France023.jpg" border="0" alt="Photobucket"></a><br /><br />Results:<br /><br />These all turned out great. I only hope that we did French cuisine justice. The Coq au Vin was just perfect. This, my first attempt at creme brulee, suffered from improper consistency but the taste was fine. I'll get this figured out next time.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-47329692922099105032010-06-25T22:39:00.000-07:002010-06-25T22:43:35.257-07:00Tonight: Ivory Coast<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=IvoryCoastFlag.gif" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/IvoryCoastFlag.gif" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made kedjenou, a chicken dish with vegetables baked in the oven in a pot with no liquid added.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=IvoryCoast007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/IvoryCoast007.jpg" border="0" alt="Photobucket"></a><br /><br />The recipe is simple. A whole cut up chicken, eggplant, tomatoes, onions, hot chiles, garlic, ginger, thyme, bay leaf, salt and pepper all thrown into an oven safe pot with a layer of tin foil and a tight fitting lid, cooked at 325 for 2+ hours. The vegetables and chicken fat provide a surprising amount of liquid in the finished product.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=IvoryCoast002.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/IvoryCoast002.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=IvoryCoast008.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/IvoryCoast008.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=IvoryCoast003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/IvoryCoast003.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=IvoryCoast004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/IvoryCoast004.jpg" border="0" alt="Photobucket"></a><br /><br />Results:<br /><br />My favorite sub-Saharan dish so far. It had lots of flavor and the chicken was done perfectly. Sarah didn't care for it. To be fair, she doesn't like tomatoes, cooked carrots, or eggplant.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-48100381537771476992010-06-24T20:53:00.000-07:002010-06-24T20:56:28.194-07:00Tonight: Serbia<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=serbia-state-hi.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/serbia-state-hi.jpg" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made ćevapčići with yogurt sauce.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Serbia012.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Serbia012.jpg" border="0" alt="Photobucket"></a><br /><br />ćevapčići:<br /><br />I was able to purchase ground beef and lamb, but had to grind the pork.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Serbia003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Serbia003.jpg" border="0" alt="Photobucket"></a><br /><br />I mixed the meats with an egg white, garlic, salt, black pepper, cayenne pepper, paprika, and baking soda. We formed it into sausages, brushed with oil, and broiled turning regularly and brushing with oil.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Serbia014.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Serbia014.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Serbia004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Serbia004.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Serbia010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Serbia010.jpg" border="0" alt="Photobucket"></a><br /><br />Yogurt sauce:<br /><br />I mixed plain yogurt, shredded and drained cucumber, garlic, lemon juice, salt, white pepper, and cayenne pepper.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Serbia009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Serbia009.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product served with Greek flat bread and onion: <br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Serbia005.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Serbia005.jpg" border="0" alt="Photobucket"></a><br /><br />Results:<br /><br />This is a bit spicy and really good. It reminds me of döner kebap, popular street fare in Austria and almost mandatory after a night at the bars. It was easy to make and I can certainly see myself making this again. The yogurt is basically a tzadziki sauce and is a wonderful accompaniment to the meat.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-31376663752521481082010-06-23T22:27:00.000-07:002010-06-23T22:40:28.015-07:00Tonight: Australia<br /><br />Condolences to Australia going out today - I was pulling for you guys as I watched that ZOMG nailbiter of USA - Algeria.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=AustraliaF.gif" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/AustraliaF.gif" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made Australian meat pie and drank Australian wine. Not at the same time though, because that just didn't seem to go well. I would have had beer to complete my bogan meal but the only Australian beer I can get is Fosters, and I had to pass. We are drinking the wine now.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia004.jpg" border="0" alt="Photobucket"></a><br /><br />We browned the meat, then drained and reserved the fat.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia006.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia008.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia008.jpg" border="0" alt="Photobucket"></a><br /><br />Next, we added vegetable stock cubes, beef stock, water, salt, pepper, and nutmeg, and simmered for 20 minutes. Then we thickened the mixture with cornstarch and added Worcestershire sauce.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia011.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia011.jpg" border="0" alt="Photobucket"></a><br /><br />We made a dough for the pie base with flour, salt, ground beef drippings, water and butter.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia001.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia001.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia002.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia002.jpg" border="0" alt="Photobucket"></a><br /><br />We put the base in small pie tins, filled with cooled meat filling, and covered with puff pastry.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia012.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia012.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia010.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia013.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia013.jpg" border="0" alt="Photobucket"></a><br /><br />I brushed with egg yolk, cut a slit in the top, and baked.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia007.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia009.jpg" border="0" alt="Photobucket"></a><br /><br />Wine:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia014.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia014.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Australia005.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Australia005.jpg" border="0" alt="Photobucket"></a><br /><br />Results:<br /><br />I had no Vegemite and I could not find an acceptable substitute (because it apparently does not exist), so apologies to the purists. We make pot pies on occasion, so we had the basics down for this recipe. This was just good Aussie comfort food. Served with ketchup. Because pretty much all comfort food should be served with ketchup.<br /><br />Australian wine is world class. Australians are also way ahead of the game in the switch to screw caps. I've never had an Australian wine with a bad cork... <br /><br />The cab is a bit young but certainly drinkable. The Sémillon is wonderful.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-2392706540668260552010-06-23T19:50:00.000-07:002010-06-23T19:53:53.443-07:00Last night: Slovakia<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Flag_of_Slovakia.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Flag_of_Slovakia.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />We made Bryndzové halušky, a traditional potato dumpling dish<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovakia010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovakia010.jpg" border="0" alt="Photobucket"></a><br /><br />I peeled and shredded the potatoes, added salt, egg and flour, then processed the mixture into a dough.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovakia004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovakia004.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovakia007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovakia007.jpg" border="0" alt="Photobucket"></a><br /><br />Then, I boiled the dumplings.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovakia005.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovakia005.jpg" border="0" alt="Photobucket"></a><br /><br />I had to improvise since Slovakian fresh sheep cheese is not available here. I mixed mizythra and Mascarpone cheese in an attempt to give the sheep cheese flavor and a fresh soft cheese consistency.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovakia008.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovakia008.jpg" border="0" alt="Photobucket"></a><br /><br />I put the cheese over the dumplings, then added fried pancetta (as a substitute for salt pork because for whatever reason I couldn't find any today) and diced chives.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovakia002.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovakia002.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovakia009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovakia009.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovakia012.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovakia012.jpg" border="0" alt="Photobucket"></a><br /><br />Results:<br /><br />For having never made dumplings before, I was pleasantly surprised. The cheese really made this dish.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-40600959218585459702010-06-21T22:30:00.000-07:002010-06-21T22:34:08.594-07:00Tonight: Ghana<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=ghana20flag.gif" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/ghana20flag.gif" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />Ghana is our second west African country. We made Jollof Rice. <br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Ghana072.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Ghana072.jpg" border="0" alt="Photobucket"></a><br /><br />I browned the chicken in a large pot then simmered it in hot water in a different pot. Then, in the pot I used to browned the chicken, I sauteed the onions, bell pepper and garlic. Next, I added the rice, then tomato paste, then the tomatoes, all at 2-3 minute intervals while constantly stirring over heat.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Ghana056.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Ghana056.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Ghana040.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Ghana040.jpg" border="0" alt="Photobucket"></a><br /><br />I added the chicken and water back into the rice pot and added carrots, cabbage and green beans, covered and cooked for 20 minutes, then let stand for ten before serving.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Ghana087.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Ghana087.jpg" border="0" alt="Photobucket"></a><br /><br />Final product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Ghana021.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Ghana021.jpg" border="0" alt="Photobucket"></a><br /><br />Results: It looks like jambalaya, but it is not really spiced at all. If this dish was the origins of jambalaya (there is some argument according to Mrs. crash's research - the other origin being Spanish paella), the Cajuns and Creoles have improved it dramatically. This dish appears intended to feed a lot of people relatively inexpensively, and at that it comes through in spades.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-41681714434358408772010-06-20T23:05:00.000-07:002010-06-20T23:11:52.898-07:00Tonight: Uruguay<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Flag-of-uruguay.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Flag-of-uruguay.png" border="0" alt="Photobucket"></a><br /><br />Churrasco with Chimichurri and Rice Uruguayan<br /><br />Churrasco with Chimichurri:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Uruguay002.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Uruguay002.jpg" border="0" alt="Photobucket"></a><br /><br />I made the chimichurri my using a mini food processor to chop mint, cilantro, parsley and garlic, then added vinegar, crushed hot peppers, salt, black pepper and olive oil. I chopped it until it was a thick paste.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Uruguay005.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Uruguay005.jpg" border="0" alt="Photobucket"></a><br /><br />Then I pounded out some beef tenderloin with a deadhead hammer to about 1/2" thick.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Uruguay004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Uruguay004.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Uruguay003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Uruguay003.jpg" border="0" alt="Photobucket"></a><br /><br />I marinated the meat then cooked it over the campfire with hickory and oak.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Uruguay006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Uruguay006.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Uruguay011.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Uruguay011.jpg" border="0" alt="Photobucket"></a><br /><br />Rice Uruguayan<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Uruguay007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Uruguay007.jpg" border="0" alt="Photobucket"></a><br /><br />We first browned ground beef, then added to it chopped carrots, onions, parsley, salt, pepper, water and rice. After 20 minutes we added diced potatoes.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Uruguay008.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Uruguay008.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Uruguay009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Uruguay009.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Uruguay010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Uruguay010.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Uruguay015.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Uruguay015.jpg" border="0" alt="Photobucket"></a><br /><br />Results-<br /><br />The churasco could and should have been much better. It was quite good, but I wasn't able to find a whole tenderloin and the selection that I had was pretty slim shopping close to closing time. Ah, well. Using the fillet cut instead of a lengthwise cut meant that when I pounded out the meat that it didn't hold together as well. I also didn't get to cook it as close to the fire as I would have liked, so no cool grill marks. The chimichurri was fantastic. The combination of garlic, mint, crushed red pepper, vinegar and oil was really, really good.<br /><br />The rice dish was a bit bland. More salt, more pepper, some hot peppers, or some other spice would have been a nice addition. Or maybe it didn't stand a chance on the same plate as the chimichurri. <br /><br />All in all this was a good dinner but didn't live up to its full potential.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-51976503049792163252010-06-20T16:43:00.000-07:002010-06-20T16:52:11.502-07:00Last night: Portugal<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=portugal-flag.gif" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/portugal-flag.gif" border="0" alt="Photobucket"></a><br /><br />We made Espetada with Portuguese Sheppard potatoes. <br /><br />Espetada:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal005-1.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal005-1.jpg" border="0" alt="Photobucket"></a><br /><br />I made the marinade by grinding garlic and coarse salt into a paste, then adding red wine vinegar, bay leaves, black pepper, and olive oil. I cubed the rib steaks and coated the cubed meat with the marinade.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal006-1.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal006-1.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal007-1.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal007-1.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal010-1.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal010-1.jpg" border="0" alt="Photobucket"></a><br /><br />I then skewered the meat and cooked the skewers on the campfire:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal053.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal053.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal054.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal054.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal058.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal058.jpg" border="0" alt="Photobucket"></a><br /><br />Portuguese Sheppard's potatoes:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal040-1.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal040-1.jpg" border="0" alt="Photobucket"></a><br /><br />I sauteed the onions and garlic, then added fresh rosemary, dried rosemary, and paprika. I cubed the potatoes, put them in the skillet and covered with water, then cooked off the liquid.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal044.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal044.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal047.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal047.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal049.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal049.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal051.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal051.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal050.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal050.jpg" border="0" alt="Photobucket"></a><br /><br />Finished Product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal065.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal065.jpg" border="0" alt="Photobucket"></a><br /><br />A port for after dinner:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Portugal062.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Portugal062.jpg" border="0" alt="Photobucket"></a><br /><br />Results:<br /><br />This was another great smelling meal and was easy to make while camping. The Espetada was fantastic. The potatoes were very good as well. This was definitely a hit with us, our friends, and our neighbors.<br /><br />I was not a fan of the port, but then I have never been a big fan of port.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-10899796937036076772010-06-18T08:24:00.000-07:002010-06-18T08:27:46.803-07:00Today: Slovenia<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=800px-Flag_of_Slovenia.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/800px-Flag_of_Slovenia.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />As I write this up, Slovenia is up 2-0 vs. the USA at halftime. We baked late into the night and made Slovenian Almond Bars for our trip to the Oregon coast. This recipe came up in nearly every Google search for Slovenian food. It is a holiday dessert.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovenia007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovenia007.jpg" border="0" alt="Photobucket"></a><br /><br />Our local grocer has an almond grinder, making this dish easy.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=NewZealand005.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/NewZealand005.jpg" border="0" alt="Photobucket"></a><br /><br />I grated the chocolate and mixed the ingredients together:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovenia005.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovenia005.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovenia006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovenia006.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovenia002.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovenia002.jpg" border="0" alt="Photobucket"></a><br /><br />The mix was then placed in an 8x8 greased baking dish and brushed with egg.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovenia003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovenia003.jpg" border="0" alt="Photobucket"></a><br /><br />Finished product:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=Slovenia004.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/Slovenia004.jpg" border="0" alt="Photobucket"></a><br /><br />Results:<br /><br />This made a dry, light brownie type dessert bar. I like it. The kids like it. Sarah is not a fan because it is fairly dry, but I think a cup of coffee cures that problem and goes well together. I think I'll make this to share at Thanksgiving this year.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0tag:blogger.com,1999:blog-6800189832341314885.post-87493018414966000712010-06-17T22:31:00.000-07:002010-06-17T23:06:05.294-07:00Tonight: New Zealand<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=800px-Flag_of_New_Zealand.png" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/800px-Flag_of_New_Zealand.png" border="0" alt="Image Source,Photobucket Uploader Firefox Extension"></a><br /><br />New Zealand cuisine looks a lot like what I know and love here on the US west coast - with emphasis on fresh meats and fish, Mediterranean influences, and good wine. I'm in my element here.<br /><br />We made grilled rockfish with chermoula on couscous paired with a Sauvignon Blanc from the Marlborough region and Pavlova for dessert. I chose a local fish, Pacific rockfish, because I am informed that it is a reasonable substitute for New Zealand snapper and I can get it same day fresh. We eat a lot of fish and were excited to finally have a fish recipe after a week without fish.<br /><br />Grilled snapper fillets with chermoula on couscous:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=NewZealand007.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/NewZealand007.jpg" border="0" alt="Photobucket"></a><br /><br />First, I made a marinade with garlic, salt, onion, cilantro (coriander leaves), parsley, paprika, chili powder, cumin, fresh squeezed lemon juice, and olive oil. <br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=NewZealand006.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/NewZealand006.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=NewZealand009.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/NewZealand009.jpg" border="0" alt="Photobucket"></a><br /><br />I covered the fillets and marinated for 30 minutes:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=NewZealand003.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/NewZealand003.jpg" border="0" alt="Photobucket"></a><br /><br />I broiled the fillets, and served over couscous with a small bit of reserved marinade and a touch diced roasted red bell pepper.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=NewZealand010.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/NewZealand010.jpg" border="0" alt="Photobucket"></a><br /><br />Paired with a Sunday Mountain 2008 Sauvignon Blanc:<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=NewZealand002.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/NewZealand002.jpg" border="0" alt="Photobucket"></a><br /><br />For dessert, we made Pavlova. Pavlova, named after ballerina Anna Pavlova, is a meringue base with whipped cream and raspberry topping.<br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=FirstUnload2010023-1.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/FirstUnload2010023-1.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=FirstUnload2010021-1.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/FirstUnload2010021-1.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=FirstUnload2010018-1.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/FirstUnload2010018-1.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=FirstUnload2010019-1.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/FirstUnload2010019-1.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s55.photobucket.com/albums/g155/emmasdadwsca/?action=view¤t=FirstUnload2010025.jpg" target="_blank"><img src="http://i55.photobucket.com/albums/g155/emmasdadwsca/FirstUnload2010025.jpg" border="0" alt="Photobucket"></a><br /><br />Results:<br /><br />The rockfish is similar to some of our regular fare. I am not a huge fan of cilantro, but I tolerate it in small doses. This dish had the perfect blend. If I were to change anything, I would use a lighter whitefish like a perch or sole. Tilapia would work too. The wine was a steal at $4, god I love my wine discounter. Marlborough is known for some of the world's best Sauvignon Blanc. The Pavlova was simple and wonderful. Sarah tried her first hand at meringue, and did admirably. She only recently took to baking, and is improving by leaps and bounds. There will be more baking coming up.<br /><br />This weekend - the kitchen hits the road. We kick off summer with more world cup and a camping trip to the Oregon coast. Don't be alarmed if I miss a day, I will try to post daily but I might be out of wifi range.Doughttp://www.blogger.com/profile/01231687270979085867noreply@blogger.com0